Per i miei italiani con amore

Social Forums Non-Philosophical Chat
1

Ciao Italiani,

Okay, it would only be right to have a nice thread honoring all things Italian. “Right” because dear Mastriani is going soon to Italy but also because I felt some gratuitous flirting was totally in order after such an accusation was made in our behalf. Maybe we should be a little more careful what we wish for, hmmm? Tentative and Kriswest are more than welcome to chime in - although they are more in tune with ribs, slaw, mac and cheese, but they too have the anima dell’italiano (the soul of the Italian) which only they understand.

It is kind of a food thing with a famous cabal garlic sauce, Parmesan Reggiano and, of course… my beloved capers. I want any of you who adore everything Italian to come to the party and enjoy (shall I say) the flirtation and the love -inspired only by those who understand the Roman-redneck-infused-with-garlic-and-insanity point of view. All of you are welcome to come and join us, I assure you.

God, arent you all getting hungry? I promise, Tab, that Mas and I will keep the love to a dull roar savoring the more tender moments in pm’s only. :sunglasses:

My favorite dish:

Fettuccine Pasta with Prosciutto, Peas, and a Cream Sauce

pound fettuccine pasta
1 tablespoon olive oil
1 tablespoon unsalted butter
3/4 cup diced onions
1 tablespoon minced garlic
2 ounces prosciutto, cut into 1/4-inch strips
1/4 cup dry white wine
1 1/2 cups heavy cream
3/4 cup frozen sweet peas
3/4 teaspoon salt
1/2 teaspoon fresh cracked black pepper
3/4 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh parsley leaves

Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.

While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.

Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.

Now it would only be right to post a photo. I am posting my city of love - the city of the Gods… the one-of-a-kind charm and spirit of [size=150]Firenz. [/size]

I can smell the air, can’t you? Oh… some wine. Please. Maybe some Chianti Classico for my bread. I can’t stand it anymore. The only way for me to get through tonight is to go to bed now - so I can close my eyes and dream… Mas?

:smiley:

2

Do you think I am done? Of course not. That was only the pasta. I also am serving Chicken Marsala.

1 oz. Dried Porcini Mushrooms

8 oz. Fresh White Mushrooms

4 Chicken Breast Halves, Skinned

Flour For Dredging

Salt & Pepper

3 Tablespoons Olive Oil

2/3 Cup Dry Marsala Wine

1/4 Cup Fresh Chopped Parsley

Re hydrate the porcini mushrooms in 1 cup warm water for about 30 minutes. Remove from the water, pat dry with paper towels, and chop coarsely. Strain the porcini water, and set aside to use later. Slice the fresh mushrooms thinly. Dredge the chicken breasts in flour seasoned lightly with salt and pepper, and then brown in a skillet with the oil over medium heat. Once well browned, remove the chicken and set aside.

Cook the sliced mushrooms in the same pan until tender and golden brown. If the pan becomes too dry, use a little of the porcini liquid to moisten it. Return the chicken pieces to the pan with the mushrooms, and add the porcini, the Marsala wine and 1/4 cup of the porcini liquid. Taste, and season with salt and pepper if needed. Turn down to medium low heat, cover, and cook for about 20 minutes. If the juices begin to evaporate too much while cooking, add a few tablespoons of the porcini water. When completed, the sauce should be thick and creamy. To serve, place chicken pieces on a platter, spoon over the juices, and sprinkle with the fresh parsley.

The slaving over this dish may require a backrub or perhaps a nice long walk. Too much information? Well, then… remember, there is always the lipsmacking Social Science area or perhaps a taste of Religion.

The love keeps getting better and better. With this, who needs philosophy?

Oh my God, folks. This IS philosophy!!! =P~

3

Mio senora, tu se una como bellisima fiore, Italiano sbocciare.

Frutti de mare primavera

INGREDIENTS:

2 whole tomatoes, chopped
3 fresh basil leaves, sliced
1/2 bunch of scallions, diced
4 medium mushrooms, chopped
1/2 medium squash, diced
2 large garlic cloves, chopped
12 little neck clams
12 mussels
6 ounces small scallops
4 ounces clams, chopped
3 ounces olive oil
2 cups white wine
2 tablespoons whole butter
Pinch of salt and pepper
1 pound cappellini or linguini

There can be no Italy without Cappella Sistina:

lady Bessy, I will do my best to all my dreaming … without any hand play … strictly cerebral … maybe … probably not … well shit. :blush:

Arrivderla!!!

4

And they say we are all about sex and flirtation. They have no idea that we are so much more. WE, are art.

The angle, the musculature, the sheen of the marble… shall I go on? No, no… I need to stop; I may be getting dizzy.

:-({|=

[i]
Che bella cosa na jurnata ‘e sole,
n’aria serena doppo na tempesta!
Pe’ ll’aria fresca pare già na festa…
Che bella cosa na jurnata 'e sole.

Ma n’atu sole
cchiù bello, oje ne’.
'o sole mio
sta 'nfronte a te!

Quanno fa notte e 'o sole se ne scenne,
me vene quase 'na malincunia;
sotto 'a fenesta toia restarria
quanno fa notte e 'o sole se ne scenne.

Ma n’atu sole
cchiù bello, oje ne’.
'o sole mio
sta 'nfronte a te![/i]

an espresso with sambuca, anyone? Feeling the love yet, or are we just dying for more Sartre?

5

Itaaaaaalian! happysmile

Although I don’t know the language well at all, I know certain phrases and I’d love to learn more. The language is gorgeous. The worst insult uttered still sounds beautiful. One of my messenger names, for example, is figlia di luce. I’d love to go to Italy one day. I love Italian music and dance. And the food. Mmmmm, the food. In fact, I’d love to share in your Italian party, if I may:

6

Recipes? Ideas for a romantic evening for Mas and his lovely bride? Oh, c’mon people… do you really think that this is more than a virtual romance between him and me? A wolf? Moi? No, no… I am far more into coyotes or small mammals-- He and I actually engage in crude behavior to “grate” on nerves only. It’s a sport really.

Tentative is only there as a Tao guide to referee so it remains a peaceful, yet calming experience. He often consults liquidangel so he doesn’t “project” which (as we all know) he tends to fall off the wagon and indulge in. It is common in his geriatric state, poor dear. The medication helps but…

well, I won’t go on - this is more suited for pm’s, eh?

7

Damn, and all this time, I thought you really wanted me …

Guess I better take down the shrine and the nude photos I attained from illegally stalking you …

Kind of sucks, what am I to do with my weekends now?

sigh

8

I was lying.

9

No. I am a moderator which means something. I am breaking up. We simply have to stop meeting like this. It hurts too badly.

:laughing: :laughing:

10

What the bloody … ?

Breaking up? Hell … what …

I never even made it to first base?

You are such a woman sometimes Bessy 8-[

11

Data

Apparently you did, but I didn’t remember it.

Portent

Watch out for menopause.

12

My favorite Italian dish is a deep dish homemade pizza, slow cooked, just smothered in fresh and I mean fresh not canned,except for the italian peppers and olives. Beef cooked slowly in a primavera sauce, then shredded, honey ham diced into thin 1/2 inch size, Italian sausage cooked and crumbled, pepperonni sliced thin. Green, red and yellow bell peppers all diced, Sweet Vidalia onion along with yellow and white onion all diced, Peppracinni peppers, bannana peppers, black and green olives All sliced and diced, Roma tomatoes and cherry tomatoes diced, several garlic cloves diced finely, and anything else that might sound good, no, not pineapple, you uncouthy person.

A lot of homemade pizza sauce or store bought doctored up.

parmesan, Romano, Gouda swiss and sharp chedder cheeses all grated. plus whatever other cheese you want.

Bisquick or krusteaz makes the best flavored pizza crusts, just use the bisquit direction but add olive oil a bit of the cheeses and some garlic powder to the crust. spread it in a long deep cake pan

First put sauce on crust,then some cheese then start putting your toppings on then over the topping more sauce then more cheeses
have your oven on to 325 It slowly bakes the dish Oh yea,lightly grease the pan. about half an hour 40 minutes is what this takes I should say use a glass pan so that you can monitor the color of the crust.

Once you make this you will be asked to make it over and over again, Kids can help, make it a family dish with everyone cutting slicing and dicing, friends have fun making it too at parties. It is a great social dish.
Hot right out of the oven oooooooh

Oh and a beerbread recipe makes a fabulous crust too for variation, We tried wine instead of beer once. it was ok

13

I have never heard of “krusteaz.” Is this a brand name? My kids made homemade pizzas every day when they got off the bus from school - so I usually make my own crust, but I do like shortcuts. I tend to like a sourdough in my crust - do either of these have a sourdough flavor? I have never found an authentic recipe that I like.

My best friend’s bro owns a pizza parlor so maybe I should start there.

Thanks Kris.

14

No, not sourdough but, instead of water or milk I use room temperature beer for a tangy crust, Sourdough is the best as a deepdish crust, but I never had the time to make it or make the starter, LOL or I forgot I made the starter and it sat lonely and forgotten. When I was younger and more ambitious I tried it.( tried is the key word) LOL

Krusteaz is a brand name it comes from Oregon or Washington, I find it down here sometimes. Regular Krusteaz is great, their taste and texture is appealing and you just add water. They do have different flavors or styles too. They are cheap believe it or not. I reccommend Krusteaz highly over Bisquick, If you can find Jiffy brand, it is good and cheap too.

Beerbread dough is probably the best though, for us forgetful type, yum. or use the real shortcut method: you substitute a room temp. beer for water or milk in any dough you choose, it does give it a good tang.

15

Sara’s Biscotti

(I make this every Christmas and give tons out as presents)

2 cups all-purpose flour
3/4 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
3 large eggs
1 cup sugar
1 tablespoon orange zest
1 tablespoon lemon zest
1 3/4 cups semisweet chocolate chips
2 tablespoons unsweetened cocoa powder

Preheat the oven to 325 degrees F.

Line a large baking sheet with parchment paper. Stir the flour, cornmeal, baking powder, and salt in a large bowl. Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add the orange and lemon zests to the dry ingredients. Add the flour mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky). Let stand for 5 minutes.

Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart. Moisten your hands with water and shape the dough into two 11 by 4-inch logs. Bake until lightly brown, about 35 minutes. Cool the logs for 5 minutes. Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the biscotti are pale and golden, about 25 minutes. Cool the biscotti on the baking sheet for 5 minutes. Using a metal spatula, transfer the biscotti to a rack and cool completely.

Melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 1/2 minutes total. Dip 1 cut side of each biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti, chocolate side up, on the baking sheet. Refrigerate until the chocolate is firm, about 35 minutes. Dip a pastry brush in the cocoa, then lightly brush the cocoa over the chocolate on each biscotti.

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Right around now is when I should be starting the sexual innuendo for Tab’s sake. So, Kris… what are you wearing?

16

I love ITALY. I love my FAMILY (now and then). I love ITALIAN CUISINE.

You must eat Tortellini whether in a Soup or simply as a pasta. It is so hearty and succulent. You will not be disappointed. It is the food of a content belly.

Padova Square:

17

Check this out!

101 Fun Facts About Italy

Here are 101 fun facts that you might not know about Italy, its people, and its history:

  1. Italy is slightly larger than Arizona.
  2. Almost 20% of Italy’s population is over 65 years old.
  3. Italy borders Austria, France, Vatican City, San Marino, Slovenia, and Switzerland.
  4. Its longest border is with Switzerland.
  5. The average Italian family has 1.27 children.
  6. Everybody 18 and over can vote, however you have to be at least 25 to vote in Senate elections.
  7. The Italian flag is inspired by the French flag introduced during Napoleon’s 1797 invasion of the peninsula.
  8. The average Italian makes $26,700 a year, however those in the more prosperous north make almost $40,000
  9. The thermometer is an Italian invention.
  10. Italy’s unemployment rate is around 8.6%, but it is as high as 20% in the more impoverished south.
  11. Italian farms produce grapes, potatoes, sugar beets, soybeans, grain, olives, beef, and dairy.
  12. The average life expectancy at birth for an Italian is 79.54 years.
  13. The famous children’s story, Pinocchio , was written by an Italian.
  14. The city of Naples gave birth to the pizza .
  15. The piano hails from Italy.
  16. The longest river in Italy is the Po.
  17. The average Italian consumes half a pound of bread a day.
  18. Italy’s contributions to science include the barometer, electric battery, nitroglycerin, and wireless telegraphy.
  19. Famous Italian explorers include Christopher Columbus, Marco Polo, John Cabot, and Amerigo Vespucci.
  20. Today’s modern Italian language originated in the region of Tuscany.
  21. Enrico Fermi, inventor of the nuclear reactor, was an Italian.
  22. The automobile, Fiat , is one of Italy’s greatest products.
  23. With almost 40 million visitors, Italy is the fourth most visited country in the world.
  24. Italy is home to two microstates, San Marino and Vatican City .
  25. Besides Julius Caesar, Shakespeare also set in Italy ( entirely or partially):
    Romeo and Juliet, Othello, The Merchant of Venice, Antony and Cleopatra, Coriolanus, Cymbeline,Much Ado About Nothing, Othello,The Taming of the Shrew, Titus Andronicus, The Two Gentlemen of Verona,The Winter’s Tale
  26. Cologne came out of Italy.
  27. The ice cream cone is an Italian invention.
  28. The majority of Italian-American immigrants came from Naples and southern Italy.
  29. The ancient city of Pompeii was destroyed by the volcano Mt. Vesuvius.
  30. Mt. Vesuvius last erupted in 1944, destroying a number of neighboring villages.
  31. Eyeglasses are an Italian invention.
  32. The average Italian is 41 years old.
  33. Italy has 16 regions and 4 autonomous regions.
  34. Before adopting the euro, Italy’s currency was known as the lira.
  35. The average Italian consumes 26 gallons of wine a year.
  36. Italy’s major industries include tourism, machinery, iron and steel, chemicals, food processing, textiles, motor vehicles, clothing, footwear, and ceramics.
  37. Italy has more hotel rooms than any other nation in Europe.
  38. The espresso machine hails from Italy.
  39. Italy is the world’s fifth largest industrial economy.
  40. Barely a third of Italy’s land is arable and suitable for farming.
  41. Italy’s biggest trading partners are Germany, France, the United States, and Great Britain.
  42. Over 40% of Italy’s labor force is unionized.
  43. The telephone was created by an Italian (Meucci) *Note.
  44. Most of Italy’s industry is centered around the northern cities of Milan, Turin and Genoa .
  45. Since the end of WWII, Italy has seen almost 60 governments come and go.
  46. The area around Venice is the wealthiest region in Europe.
  47. Over 75% of Italy is mountainous or hilly.
    48. The typewriter is an Italian invention.
  48. Italians used to be known for having large families, however Italy is now known for having Europe’s lowest birthrate.
  49. Italy owes much of its prosperity to thousands of small private family enterprises.
  50. Italian families save more money than the Japanese and Germans, and three times more than Americans do.
  51. The average Italian consumes 25 kilograms of pasta a year.
  52. With over
  53. 5 million people, Rome is Italy’s largest Italy.
  54. Italy has a population of over 58 million.
  55. Italians refer to their country as Italia.
  56. Italy imports over 75% of its energy.
  57. The service sector accounts for almost 70% of the Italian economy.
  58. Agriculture used to make up over a third of Italy’s economy. It now makes up less than three percent.
  59. The official language is Italian, but German and French are also spoken in some regions.
  60. Italy’s north has warm summers and cool winters. Italy’s south has hot summers and mild winters.
  61. The Seven Hills of Rome are Aventine, Caelian, Capitoline, Esquiline, Palatine, Quirinal, and Viminal.
  62. The symbol SPQR can be found on many ancient buildings in Rome. It stands for “the senate and people of Rome.”
  63. Rome was founded in 753 BC.
  64. Italy did not become a united country until 1861
  65. The national protest song of Italy is Bella Ciao. It was made famous by Italian partisans in WWII, and can be heard at almost any protest.
  66. Before Rome became a republic and an empire, it had seven kings.
  67. The first king of Rome was its legendary founder, Romulus.
  68. “Ars longa, vita brevis” is a common saying in Italy. It means “art is long, life is short” and reflects the Italian love of leisure.
  69. An engineering marvel of the ancient world, Cloacus Maxima, is the sewer of Rome.
  70. The first Roman Emperor was Augustus Octavian, who came to power in 27 BC.
  71. The Roman Empire fell in 476 AD, after its last emperor, Romulus Augustulus, was forced to abdicate by barbarian invaders.
  72. A Roman Centurion commanded 100 hundred men.
  73. A Roman Legion was made up of 6,000 men.
  74. Italy has a resident foreign population of 1.27 million.
  75. Italy’s current constitution took effect January 1, 1948
  76. The president of Italy is a ceremonial figure.
  77. The prime minister serves as the head of government and is the one who runs the country.
  78. Since October 1946, the national anthem of Italy has been Inno de Memeli .
  79. The Italian flag is green, white, and red.
  80. The colors of the Italian flag represent three virtues: hope (green), faith (white), and charity (red).
  81. The Italian Republic does not have an official motto, but it does have a common phrase: “L’Italia è una Repubblica democratica, fondata sul lavoro” (Italy is a democratic Republic, founded on labor).
  82. St. Francis of Assissi and Saint Caterina of Siena are the patron saints of Italy.
  83. 98% of Italians are Roman Catholic.
  84. The Roman Catholic Church is based in Italy.
  85. Italy has over 3,000 museums.
  86. The national sport of Italy is soccer (known as football outside of America).
  87. Italy’s national dish is pasta.
  88. The Italian language evolved from the Latin of the Roman Empire.
  89. The Italian peninsula is surrounded by five seas (the Adriatic, Ionian, Tyrrhenean, Ligurian, and Mediterranean).
  90. Italy has two large islands, Sicily and Sardinia , as well as a number of smaller islands.
  91. The Italian island of Sicily is famous for being home of the illicit Mafia criminal organization.
  92. Napoleon spent his first exile on the Italian island of Elba.
  93. The Alps mountain range form part of Italy’s northern border, and for a long time, protected the peninsula from invasion.
  94. Italy has three active volcanoes: Vesuvius, Etna, and Stromboli.
  95. Naples is the largest city in southern Italy.
  96. Next to Rome, Milan is the second-largest city in Italy.
  97. Milan is home to Italian fashion and finance.
  98. Rome’s nickname is “The Eternal City.”
  99. Florence is home to Italian art.
  100. A vespa is an Italian-made motor scooter that many people ride around busy city streets on.